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Selam...Merhaba from Türkey.İt's pineapple tart cookies AGAIN...!! 😉YYaaayyy..... İ hope you are not boring with it. Yep. This is the MOST repeatable cookie İ made for our cookie jar.İ lloovvee it and never get bored of it. İf you know what pineapple tart cookies ( İnd, Nastar) is and you ate them before İ believe you like them as well.Pineapple tarts cookies is one of Indonesian traditional (and some neighbouring countries) cookies that commonly made and serve during religious holiday such as Eid-el Fitr or christmas along with many other traditional cookies like; kaastengels, putri salju, pastel mini, Butter cokies or simplechocolate cookies and more.

But in my house, no need to wait until holiday season to have this melt in mouth yummy cookies. Me and family always have evening tea time just like other Turkish family~and it would be very nice to have some cookies with it, right?So I always have jars full with some cookies and this pineapple tarts cookies (nastar) is almost never empty cause I love it so much!With sweet slightly sour taste from homemade pineapple jam inside of melting yummy cookie dough, nothing can beat this favorite tarts till now.Even İ make this nastar quite often, as İ mentioned above-we never boring of it because we can vary it as many as we can. Just check my COOKİES CATEGORY to see my "nastar" variations. Just like today, İ make cheesy pineapple tart cookie. Adding some cheese into the dough definitely enrich the taste of this classic Indonesian cookies. 💙

And this chocolate roll cake is great! Really good.İ have been try so many recipes before and they were all turning out deliciously . But this is my second chocolate swiss roll beside my old post Almond Chocolate Swiss Roll Cake.Found this recipe on youtube by Michael Lim and it really worth keeper recipe.Absolutely will repeat making it since İ love the recipe and more important is my family like it too.

Different from traditional Indonesian roll cake which require small amount of cake emulsifier, this recipe use separated egg method to allow cake fluffy and soft.The cake also moist and has delicate pores and crumbs. The sweetness is just perfect for us. And the most important thing for roll cake is this cake flexible and easy to roll, no crack problem.The cake vanished just in one day! You should try it too and tell me how do you like it.

Selam everybody..... Merhaba from Türkiye.Beside rice, noodle is staple meal in Indonesia.In fact we have so many type of noodle commonly consumed e.g; 1. egg noodle (mie telor)--see my homemade egg noodle here and here.2. Cellophane noodles (so'un) -- made of potato starch mix with green bean flour. The texture is very soft, suitable for soup, fried so'un noodle or filling for Indonesian fried dumpling. Sold in dry form, soak in hot water until soft and then ready to be processed into various kinds of cuisine.

3. Kwetiau / Rice stick noodles. Made by steam rice flour and water.

4. Bihun / Rice Vermicelli. Rice vermicelli is made of rice flour, the color is pure white and the texture is very soft. This noodle is very easy to cook so no need to be boiled, just soaked in hot water. Usually sold in dry form in plastic packaging.

Beside those noodle İ mentioned above we also familiar with neighbouring countries noodle, such as soba, somen noodles, or ramen from Japan.

Or some noodle type from China like Misua and Hokkien noodle.

Beyond the wide varieties of the noodle, the way we cook it also has no boundary because in Indonesian has many cultures and bring their culture into Indonesian culinary in their own ways.İt'll never boring when you are digging Indonesian culinary. İt's rich, exotic, spicy, savory, umami, cultured.....This is one simple and common recipe how to cook vermicelli in Indonesia, fried vermicelli with sweet soy sauce or Bihun goreng kecap. İt's fast and simple way to enjoy vermicelli noodles in any time, morning to night

Selam . Merhaba from Türkey.‘Börek’ is usually savory, filled with meat or cheese or even vegetables. But my today post is one of Turkish dessert called ‘Laz böreği’(LAHZ’ buer-EY’-ee). İt’s not savory borek that commonly known.İt's a sweet dessert, made from layers of phyllo dough ( Türk; baklavalık yufka) and a filled with delish creamy vanilla custard. The best way to describe ‘Laz böreği’ is like a baklava filled with rich vanilla custard instead of pistachio or nuts.‘Laz’ is the nickname in Turkish given to people from Black sea region - where this dessert come from

What makes this dessert really unique is its secret ingredient – black pepper! ‘Laz böreği’ made the traditional way, has generous amounts of black pepper added to the custard.But for my version İ added small pinch of nutmeg powder also to give richness to the custard, you can skip that or try my version.The recipe is for 30 x 40 cm baking tray, fit with baklava phyllo size. But İf you have small family member you can half the recipe and cut phyllo in half. So you will need 15 x 20 cm baking tray.This dessert best consume while still fresh and crunchy so you don't want too many left over.

Selam everybody.... Merhaba from Türkiye.As İ mentioned on my previous post, chicken and poultry are most repeatable menu on our dinner table. İt's cheap and my kid's fave protein source.And my İndonesian grilled chicken is my fave! Please check my post here and here for the recipes.And today İ will share another delicious grilled chicken with Piri piri marinate sauce İ made before. The spicy savory sour of the piri piri sauce adding the fiery on your chicken (or poultry). You gonna love it.Making this piri piri chicken is pretty simple, also faster if you have ready to use piri piri sauce you make in ahead before. Check this link for making piri piri sauce in advance.Every 1 kg chicken (other poultry) you will need about ½ cup of piri piri sauce plus for basting during grilling. Or one whole chicken (about 2 kg) you will need about 1½ cup plus basting during grilling.Marinate the chicken with the sauce and keep in fridge at least 3 hours before grilled / roasting.You may prepare the marinating a night before to be grilled in the next day.

When İ was single, even İ lived alone İ tried to cook for my self when İ wasn't too tired from work. Or İ cooked mostly at weekend together with my friends.

And early time I married my husband, İ spent most of my time in kitchen.

Experimented and tried some new recipes İ never cooked before. More over İ should learn how to cook Turkish food for my husband. So kitchen is my new office after İ got married.

Then there come new phase in my life when İ had my baby. İ couldn't stay in my kitchen as much as before.

Things got changed. İ increased my new interest on sewing and crocheting-and my kitchen schedule less and less for new experiment except fast and easy daily meal for us.

Busy in kitchen still my biggest yearning. So as my kid getting bigger, İ try to be busy trial and error for new recipe in the kitchen ( İ finally succeed bake macarons! ... yay! 😄)

But still İ need to lessen my time in kitchen cause my kid need more attention and more my present.

Then İ finally manage having fun in kitchen yet still can play with my kid. İ sometimes bring her to the kitchen to help me - of course an easy part for her 😍You can see some pictures post of her during makes cake or cookies with me 😊And now İ found new way to cook fast and serve various menus for my family-- İ make some spices mixture or spice sauce in advance! You should check my Yemeni spice Hawaij mix and Turkish spice mix (baharat karışımı)İ posted previously.And also İ make some frozen friendly recipe --if you are my regular readers you should probably notice that 😃Check my homemade chicken nugget, shrimps cake "dragon feet", chicken kebab, cheesy chicken balls and more.Today İ am going to share my new fave spice; Portuguese Piri Piri sauce.Chicken and poultry are most repeatable protein source in our house so this piri piri sauce is one from many other chicken meal served on our dinner table.

Selam everybody.....Merhaba from Turkey.Indonesian cuisine often demonstrates complex flavour, acquired from certain ingredients and bumbu spices mixture. Indonesian dishes have rich flavours; most often described as gurih (savory which equate to umami) andpedas (hot and spicy), and also combination of basic tastes such as manis (sweet), asin (salty), asam (sour) and pahit (bitter). Seven main Indonesian cooking methods are goreng (frying), bakar (roasting) or panggang (grilling), tumis (sautéing), sangrai (roasted), rebus (boiling) and kukus (steaming).Throughout it's history, İndonesian has been involved in trade due to its location and natural resources. Additionally İndonesian indigenous techniques and ingredient were influenced by İndia, middle eastern, China, even Europe.And as archipelago country with the longest coastline on earth İndonesia has countless type of fish and seafood as protein source beside poultry and meat.

Anyway, this "kaki naga" mostly using minced fish as main ingredient, sometime combine with chicken or shrimp as well. But today İ am going to share shrimp version of "kaki naga" / dragon feet. İ combine with chicken meat to ease the sharp of shrimp taste and also to add texture of final product because when İ use whole shrimp, sometimes it end up with more runny batter.

So.. if you ready to try new cuisine for your family.. note this recipe down. Believe me your kids would love it too! 😏

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MEET THE WRİTER

Welcome to my humble blog or you can say in Indonesian-Selamat datang. Or hoşgeldiniz in Türkçe.

Spent my years in my homeland Indonesia. And now marrying a wonderful Turkish man and staying in Bursa-Turkey since 2009. A mom from one very cute girl. Simple yet open minded in person. Love to cook since I was a kid in my beloved Surabaya city. Spent some years in Jakarta for my previous academic career as Quality Control asstn manager.

Enjoying city walk and travelling, food adventurer, small crafting projects and writing (fiction in my younger age). Now my blog is my favorite place to express my devotion of writing- mostly now about foods I serve for my mix culture family and small project for my kid and my personal hobby.I started this page since 2010. At first this web address was: http://c1tr4sinau.blogspot.com before I changed into: http://myhomediaryinturkey.blogspot.com

My original language is Indonesian, so kindly forgive my poor English or even Türkçe.Contact me: benim.citra@gmail.com